Vegetarian Tom Kha
I don’t mess around when it comes to Tom Kha, and I also don’t like to rush the broth. So this is a longer recipe – it’s mostly just sit and wait time though. So start your broth, sit back and relax!
I’d say it’s my “Signature Dish”
It’s one I make often, I’ve made changes to, and tried several different methods of making it (and I often make it very different ways!) It’s a dish I have to control myself when eating. It’s too easy to gorge on.
Note watch your saltiness here – I use low sodium version of soy sauce and miso paste – so you may want to use less of the recommended amounts if you use full sodium products.
Note 2 if you can find Kaffir Lime Leafs, you should add them! They’re ideal for the broth, I just…..never can seem to find them!
Ingredients for Soup Base
- 9 Cups Vegetable Broth (High Quality – Make at home if possible)
- 1 tsp of Sesame Oil
- 3 – 4 Cloves Garlic
- 2 – 3 cans Full Fat Thai Coconut Milk
- 1 Galangal Root (about 4 inches of root)
- 1 Ginger Root (about 4 inches ginger)
- 4 – 5 sticks of Lemon Grass
- 3 T Tamari/Soy Sauce (Add less first, you can always add more later)
- Water as needed
- 3 Limes Juiced
- 1 T Rice Vinegar
- 2 T Miso Paste (I used reduced sodium)
- Sriracha or Chili Paste
For inside the soup (I use one to all of the following – this is really up to you!)
- Bean Sprouts
- Bell Peppers
- Chili Garlic Paste
- Green Onions
- Bok Choy
- Etc Etc.
- In a large pot, heave a bit of sesame oil over medium heat. Add in minced garlic and cook for about a minute.
- Add in all of your broth and start bringing up the heat to a simmer. While you do this (it takes me a while since my broth is in the fridge and cold), prep your other ingredients.
- I add in the roots 2 different ways. I remove skin and finely mince about 1 inch of each root and add to the broth.. then I simply slice (large chunks) of a few more inches of the root. These will be removed later.
- For the Lemongrass, remove the outer most layer. Cut off the bottom and use about the first 6 inches. Finely mince it up and add to the broth. Add the next few inches whole into the broth (this will be removed).
- Do not boil. Bring to a simmer and let it simmer for about an hour or longer (sometimes I do 3 or 4 hours).
- Using a slotted spoon, remove large chunks of Ginger, Galangal and Lemongrass. Add in Soy Sauce and coconut milk and stir to combine. Make sure nothing comes to a boil, always just a simmer.
- Also, add in Tofu here If using.
- Let cook for another 30 minutes on a low simmer.
- Finally, add in your Lime Juice, Rice Vinegar and Miso Paste. To properly add miso paste, take a bit of the warm soup broth out and pour it into a bowl. Add in your miso paste and mix well, then add that back into the soup.
- Add in any other ingredients you want in the soup. (If you add mushrooms, cook for a few minutes longer, if you add bokchoy, only add right before serving to avoid it going to limp)
- Add a bit of Sriracha or Chili paste, mix well to combine everything and taste your broth. Adjust your flavors as needed, add more acidity or saltiness if desired. I sometimes thin the broth a bit with water if it’s too rich or thick (this also gives you more soup…so why not!)
- Serve! I usually top mine with a bit of Green onion and Sriracha upon serving.